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42 Cocktail & Appetizer Recipes for a Delicioso Cinco de Mayo!

We know that you know that Cinco de Mayo isn't really Mexican Independence Day but really the celebration of the Mexican army defeating French forces in the Battle of Puebla. But we also know that, whether you're Mexican or not, you love to celebrate this festive holiday. And what's a better way to celebrate Cinco de Mayo than with food and drinks? This year, we have the ultimate Cinco de Mayo cocktails and appetizer recipes guide with these delicioso ideas that, trust us, you won't be able to resist.

1.
Mezcalita de Piña Margarita

Every Mexican knows and loves the flavor of tajin! It's delicious whether you sprinkle it on fruit (piña, anyone?), in your jugito or even straight into your mouth (we're not ashamed!). So of course we had to include this Mezcalita de Piña Margarita from Toloache in NYCin our Cinco de Mayo slideshow because -- hello! -- it has tajin in it (and the glass is rimmed with tajin instead of salt). Yep! It's a winner!

Combine the pineapple, jalapeño and cilantro in a cocktail shaker and muddle ingredients together. Then combine the remaining ingredients in the cocktail shaker, include a pinch of tajin spice. Add ice and shake well.

Double strain the cocktail into a chilled tajin-rimmed rocks glass over fresh ice and garnish with the sprig of cilantro.

2.
Shrimp and Sweet Corn Fundido

Lighten up Queso Fundido for Spring with shrimp and make this yummy Shrimp and Sweet Corn Fundido! Created by Chef Eduardo Garcia, co-founder of Montana Mexseasoning salts -- you won't be able to stop going back for more. Chips, please!

3.
Chipotle Sangrita

Who wants a shot?! A spicy little Sangria, this Chipotle Sangrita is a savory, fun cocktail option for Cinco de Mayo! (Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You’ll need to puree some for this recipe).

Ingredients:

1 cup tomato juice

1 teaspoon chipotle puree in adobo sauce

Juice from 1 lemon wedge

1 1/2-ounce chilled shot of reposado tequila

Preparation:

Combine the tomato juice, chipotle puree, and lemon juice and stir well. Chill. When ready to serve, pour into a shot glass along¬side the chilled shot of reposado tequila. Shoot the shot of tequila and follow it with the Sangrita shot.

4.
Quesadilla de Huitlacoche y Trufas

Quesadillas are the perfect food pairing for a boozy Cinco de Mayo. With melty cheese, huitlacoche salsa, truffle oil and plenty of cheese, this Quesadilla de Huitlacoche y Trufas from Toloache in NYC will absorb that alcohol right up! Our mouths are watering already.

Ingredients: (Makes 4 Servings)

4 6-inch flour tortillas

2 cups Chihuahua or gouda cheese, shredded

4 Tbsp corn kernels, roasted

2 Tbsp huitlacoche salsa

1 Tbsp black truffle oil

2 Tbsp black truffle peeling

¼ cup Mexican crema

¼ cup chives, finely chopped

Preparation:

Place flour tortillas on a pan sheet. Top each tortilla with ½ cup Chihuahua cheese, ½ tablespoon of black truffle peelings, and the roasted corn kernels. Back in a 350 degree Fahrenheit oven for about 5 to 10 minutes, or until golden brown.

Cut each quesadilla into 4 triangular slices. Per quesadilla, drizzle with the truffle oil, then add a dollop each of the huitlacoche salsa and Mexican crema on the individual triangles. Garnish with chopped chives.

5.
Sauza Pineapple Chipotle Margarita

The perfect way to welcome warmer weather is with tropical fruit, like pineapple, with a chipotle kick! So obviously you're gonna wanna "MAKE IT" with Sauza and try the Sauza Pineapple Chipotle Margarita this Cinco de Mayo!

8.
Atkins No-Bean Chicken Chili

For a healthier take on a classic, we're loving this Atkins No-Bean Chicken Chili. It's pale in color, thanks to shredded chicken spiked with lime and cauliflower, but it has a big, bold flavor—no beans about it! Cooking the chicken with its skin and bones yields superior flavor and keeps the meat from drying out. Letting it rest in the broth finishes the cooking without toughening the meat, as boiling does. This dish freezes well, so feel free to double the recipe.

Ingredients: (Makes 4 Servings)

3 chicken breasts, with bones and skin

½ teaspoon mild chili powder

¼ teaspoon salt

1 tablespoon butter

½ small red onion, chopped

1 red bell pepper, chopped

1 cup cauliflower florets

4 cups chicken broth

2 limes, zested and juiced (or ¼ cup bottled lime juice)

½ cup sour cream

½ cup chopped cilantro

Preparation:

Sprinkle the chicken with chili powder and salt. Heat a large stockpot over medium-high heat and add the butter. Add the chicken, skin side down, and cook 3–4 minutes, until skin browns. Turn. Add the onion, bell pepper, and cauliflower. Cook 2–3 minutes more, stirring the vegetables around the chicken.

Add the chicken broth and bring to a simmer over medium heat. Cover and cook 10 minutes, then turn off the heat and let rest 30 minutes.

Remove chicken from the soup. Peel off and discard the skin. Shred the chicken and return it to the pot along with the lime zest and juice. Stir well. Top each bowl with a dollop of sour cream, sprinkle with cilantro, and serve immediately.

11.
Guacamole de Frutas

Guacamole with FRUIT? This Guacamole de Frutas from NYC restaurant Toloache is just as amazing and refreshing as it sounds, chicas! Make it along with a couple of your fave cocktails from this guide, and get ready for an AMAZING Cinco de Mayo!

Ingredients: (Makes 4 Servings)

2 Mexican Haas avocados

2 Tbsp Vidalia onion, diced

2 Tbsp mango, diced

2 Tbsp peach, diced

2 Tbsp apple, diced

½ tsp habanero salsa

1 tsp Thai basil, thinly sliced

½ tsp lime juice

Kosher salt to taste

Preparation:

Scoop the pulp out of the ripe avocados into a bowl.

Add the remaining ingredients and a pinch of salt. Mash the ingredients together, leaving it chunky and check the seasoning.

12.
Skinnygirl Margarita de Celebracion

As Bikini Season is quickly approaching, we understand if you're not looking to drink a TON of calories this Cinco de Mayo. So we've got you covered with this deliciously guilt-free Skinnygirl Margarita de Celebracion (featuring the classic Skinnygirl Margarita)! It's got a jalapeño kick to keep your metabolism going too - drink up, chica!

13.
Poblano Chicken Tostadas

After a few tasty margaritas, warm and crispy tostadas are heavenly! (Who are we kidding? They're tasty all the time!) Nevertheless, these Poblano Chicken Tostadas -- that are made with alfredo sauce! --from MakingLifeBetter.com will indeed make your Cinco de Mayo better!

14.
Qui Mexican Mule

Trust us on this one chicas -- Qui Tequila and ginger beer make a delicious combo! Plus, the orange twist gives this Qui Mexican Mule an energizing citrus aroma! It's a must-try beverage for Cinco de Mayo. Plus it's served over ice in a copper mug. Too cute!

Ingredients:

1.5 ounces Qui Tequila

3 ounces Ginger Beer

3 dashes angostura bitters

Orange twist to garnish

Preparation:

In a mixing glass, add ice and all ingredients. Shake vigorously. Stain over ice into a copper mug. Garnish with orange twist.

16.
Citrónge Margarita

Give your margarita an authentic twist this Cinco de Mayo by using 100% Agave Tequila and Patrόn Citrónge (a premium Mexican liquer made in Jalisco, Mexico). It will add the perfect sweet and sour zest to your margarita! Viva Mexico!

Ingredients:

2 oz Patrón Reposado tequila

1 oz Patrón Citrónge orange liqueur

Fresh Lime Juice

Splash of Orange Juice

Lime wheel for garnish

Preparation:

In a cocktail shaker filled with ice, add all of the ingredients. Shake well and pour into a martini glass. Garnish with a lime wheel.

20.
Margarita Amuse

These are too cute! Bite-size -- yep! -- margaritas made with silver tequila, Cointreau, and fresh lime juice are served with a sprinkle of fleur de sel and a lime wheel. Amuse your guests on Cinco de Mayo with this Margarita Amuse recipe!

Combine the lime juice, simple syrup, and spring water in a sauce¬pan over low heat. While that is heating, place the gelatin sheets in a bowl of cold water. Let soften. Once the sheets are very soft, squeeze out the excess water and add the gelatin to the warm lime juice mixture. Keep stirring until the gelatin has completely dissolved. Remove from the heat. Add the tequila and Cointreau and stir well. Pour the mixture into the molds and chill in the re¬frigerator until firm, at least 2 hours or overnight. Once firm, place them on plates next to a very small pile of fleur de sel (1 teaspoon) and a lime wedge. Dip the lime wedge into the salt. Shoot the shot and follow with a salted lime wedge.

24.
Chiles En Nogada

This Chiles En Nogada from Sea Island, Georgia is deliciously complex. If you're willing to put a little bit more effort into your Cinco de Mayo appetizers, definitely try this one out!

Ingredients:

For the filling:

8 oz. ground pork

2 cloves garlic, peeled

2 finely chopped

1 large white onion

Salt to taste

2 tbsp. lard or canola oil

3 plum tomatoes, cored, peeled, and finely chopped

2 tbsp. raisins

2 tbsp. finely chopped blanched almonds

½ Granny Smith apple, peeled, cored, and finely chopped

½ pear, peeled, cored, and finely chopped

½ peach, peeled, pitted, and finely chopped

½ medium ripe plantain , peeled and finely chopped

For the walnut sauce:

4 oz. walnuts

½ heavy cream

6 oz. queso fresco

1 cup crema (sour cream)

2 tbsp. port

3 tbsp. sugar

Salt, to taste

For the chiles:

12 poblano chiles

2 cups canola oil, for frying

2 tbsp.Salt

1 tbsp. distilled white vinegar

Seeds of 1 pomegranate

Preparation:

For the filling:

Bring pork, 2 whole cloves garlic, half the onion, and 2 cups water to a boil in a 4-qt. saucepan over medium-high heat; season with salt, reduce heat to medium-low, and cook, covered, until pork is tender, about 1 hour. Transfer pork to a cutting board, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup cooking liquid, and discard any remaining along with solids. Once cool, finely chop pork, and set aside with cooking liquid. Return saucepan to medium-high heat, and add lard; finely chop remaining onion, and add to pan along with minced garlic, and cook, stirring, until soft, about 8 minutes. Add parsley and tomatoes, and cook, stirring, until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with raisins, almonds, apple, pear, peach, and plantain, and cook, stirring occasionally, until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt; set aside.

For the walnut sauce:

Place walnuts in a 2-qt. saucepan, and cover with water; bring to a boil, and cook for 5 minutes. Drain, and use a stiff-bristled brush to peel away most of the skin from walnuts; set aside. Bring milk to just under a boil in a 2-qt. saucepan over medium-high heat, and add walnuts; let sit, covered, to soften nuts, about 30 minutes. Transfer walnuts and milk to a blender along with queso fresco, crema, sherry, and sugar, and purée until very smooth and thick, at least 2 minutes. Season with salt, and transfer to a bowl; cover and refrigerate until ready to use.

For the chiles:

Heat broiler to high. Place poblano chiles on a foil-lined baking sheet and broil, turning, until blackened all over, about 20 minutes. Transfer chiles to a bowl, and let cool. Peel and discard skins, stems, and seeds, and cut a slit down the length of each chile. Remove and discard seeds and ribs, keeping chile intact. Place about 2–3 tbsp. filling inside each chile, and close chile around filling to form a tight roll. Refrigerate until ready to use. Transfer to serving plates, and spoon walnut sauce over chiles to cover completely; sprinkle with pomegranate seeds and fry parsley before serving.

25.
Toloache Margarita

This one is a little more complicated, chicas, but trust us: it is worth your while on Cinco de Mayo to make this yummy Toloache Margarita straight from Toloache in NYC. It's a Herradura margarita with muddled blueberries and hibiscus flower. Que rico!

Ingredients:

For the Hibiscus Puree

1 cup of hibiscus flower

2 cups boiling water

1 ounce sugar

For the Virgin Mix

1 ounce Triple Sec

1 ounce lime juice

For the Toloache Margarita

1⁄2 bar spoon of blueberries

2 ounces hibiscus puree

2 ounces Herradura Blanco

1 ounce virgin mix

Splash of simple syrup

Preparation:

For the Hibiscus Puree

Combine ingredients into a blender or food processor and puree until smooth. Let cool.

For the Virgin Mix

In a separate container combine the Triple Sec and lime juice, stir well.

For the Toloache Margarita

In a cocktail shaker muddle the 1⁄2 bar spoon of blueberries, then add the hibiscus puree. Pour in the Herradura Blanco, virgin mix and simple syrup. Add ice and shake well.

Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.

26.
Quick Skillet Chilaquiles

Just...yum. That's all we can say about these Quick Skillet Chilaquiles from MakingLifeBetter.com. They are crispy and warm with a spicy chiptole kick -- everything you need to pair with your margaritas on Cinco de Mayo! Olé!

27.
Casa Noble Honey Ginger Lime Sonata

Your amigas will go crazy after you whip up a pitcher of this Casa Noble Honey Ginger Lime Sonata on Cinco de Mayo! With refreshing bubbly ginger beer, tequila and honey and lime zing, it's sure to be a crowd-pleaser! We'll have a glass too while you're at it ;).

28.
Taco Cupcakes With Wholly Salsa Dip

It might sound a little crazy at first, but really, it's genius! These Taco Cupcakes with Wholly Salsa Dip courtesy ofEmilyBites.com are so flavorful and fun -- your guests on Cinco de Mayo will love them!

Ingredients:

1 1/2 t chili oil (found near the Asian ingredients)

1/2 lb 95% lean ground beef

1 T taco seasoning

3/4 c canned black beans, drained and rinsed

3/4 c canned corn (optional)

16 wonton wrappers (found in the produce section)

5 T + 1 t of queso dip or salsa con queso

1 c chunky salsa (I used Wholly Salsa Medium Salsa dip)

1 c reduced fat shredded Mexican cheese

Preparation:

Pre-heat the oven to 375. Lightly mist 8 cups in a in tin with cooking spray and set aside.

Heat chili oil in a saute pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.

Push a wonton wrapper into the bottom of each of the eight sprayed cups in the in tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting 1/2 cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from in tin.

29.
Dynasty Cocktail

Straight from NYY Steak in NYC, this Dynasty Cocktail is sweet and sour with fresh blackberries and sour mix -- and tequila! Feel like your at NYY Steak celebrating Cinco de Mayo by shaking up this delicious recipe!

30.
Margaritea

What do you get when you combine tea and a margarita? Margaritea, of course! Make it yourself for Cinco de Mayo with Owl's Brew artisinal tea cocktails mixers.

Ingredients:

2 parts The Classic

1 part tequila

Jalapeño peppers

Lime

Cayenne pepper (optional)

Preparation:

Muddle two parts The Classic and one part tequila with jalapeño peppers. Strain out jalapeño seeds. Share & pour into a margarita glass or over rocks. Garnish with lime, or for an extra hot kick, sprinkle with cayenne pepper.

31.
Blackened Fish Tacos

Who doesn't love fish tacos? We obviously seek lighter options in warmer Spring weather, and these Blackened Fish Tacos from Tommy Bahama Restaurant & Bar on 5th Ave in NYC are PERFECT for Cinco de Mayo!

Ingredients:

1 1/2 lbs. of your favorite white fish

8 oz. Fish Taco Marinade (see recipe below)

8 tbsp. Lime Sour Cream (see recipe below)

8 tbsp. Chipotle Aioli (see recipe below)

3/4 lb. Asian Slaw (see recipe below)

8 tbsp. Pico de Gallo (see recipe below)

12 6" white corn tortillas

4 oz. unsalted butter

2 tbsp. of your favorite blackening spice

Fish Taco Marinade:

3/4 cup unsweetened coconut milk

1/4 cup egg yolks, whipped

1 tbsp. cilantro, washed and rough chopped

1 tbsp. jalapeño, minced

1 tsp. cumin

1 tsp. Spanish paprika

Preparation:

In a clean mixing bowl, combine all ingredients and mix well. Cut the white fish into 1 oz. pieces and place into the marinade, mixing everything together. Hold refrigerated for at least 12 hours.

Chipotle Aioli:

1/2 cup mayonnaise

1 tbsp. Dijon mustard

1 chipotle pepper

1 tsp. lime juice, freshly squeezed

Kosher salt to taste

Coarse ground black pepper to taste

Preparation:

Place all ingredients in a blender. Puree until everything is incorporated and the aioli is smooth in consistency. Transfer to a squeeze bottle with a small tip and refrigerate.

Lime Sour Cream:

6 tbsp. sour cream

2 tbsp. lime juice, freshly squeezed

Preparation:

Place ingredients into a small, clean mixing and blend together well. Transfer to a squeeze bottle with a small tip and refrigerate.

Pico de Gallo:

1/2 cup yellow onion

1 tbsp. jalapeño

1/4 cup ripe tomato

1/2 tsp. kosher or sea salt

1 tbsp. lime juice, freshly squeezed

1/2 tbsp. cilantro, finely chopped

1 pinch black pepper

Preparation:

Dice the yellow onion and tomato; mince the jalapeño. Place in a small, clean mixing bowl.

Wash and finely chop the cilantro; then add to the bowl.

Add the salt, lime juice and black pepper. Mix everything together well and hold refrigerated.

Asian Slaw:

4 oz. shredded cabbage

2 tbsp. fresh cilantro, rough chopped

2 oz. jicama, peeled and julienned

2 oz. red onion, peeled, sliced paper thin

2 tsp. olive oil

2 tbsp. lime juice, freshly squeezed

Kosher salt to taste

Coarse ground black pepper to taste

Preparation:

In a small, clean mixing bowl, mix all ingredients together.

Serving Instructions:

Pre-heat a large sauté pan and melt the unsalted butter in the pan. Drain the marinated white fish and gently place into the melted butter. Spread the fish out evenly. Sprinkle the blackening spice evenly on the fish and let sit over high heat for 2 minutes. Flip the fish with a spatula and cook on the other side until the fish is completely cooked.

Turn the heat down to very low and hold hot.

Place the white corn tortillas into another large sauté pan and heat them on both sides. (Be sure the second pan is dry.)

Toss the Asian Slaw in a mixing bowl.

Lay the hot corn tortillas on a clean cutting board and place 2 oz. of the cooked fish on each tortilla.

39.
Azoteas Verdes Margarita

This cool cocktail not only looks great, but tastes great -- not too sweet, not too savory.

Ingredients:

· 2 parts Milagro Reposado Tequila

· 1 part Fresh Lime Juice

· 0.75 parts Agave Nectar

· 2 strips of green Bell Peppers

· 1 D'Avignon Radish

· 1/5 Kale Leaf

Preparation:

Combine the pepper, radish and kale leaf in the mixing glass of a Boston shaker and muddle. Add remaining ingredients and ice and shake vigorously. Strain over fresh ice into a rocks glass and garnish with a kale leaf and lime wheel.

42.
Bud Light Lime RItas

Bud Light Lime Ritas

Put away the shakers, it doesn't really get easier than this — pop open, pour over ice, enjoy. They come in four flavors: lime, strawberry, raspberry and mango. Think of it as the lazy Latina's party saver.